Salmon Patties with Avocado and a Spicy Chipotle Avocado Aioli

I’m here to make a confession.

Get settled in comfy, y’all.

It’s about to get fishy.

I was probably 18 the first time that I can remember eating fish voluntarily, and liking it. It wasn’t even a big deal fish, it was a starter fish like mahi-mahi or tilapia, and I’m fairly sure I dipped it in tartar sauce, much like my beloved childhood fish sticks.

I’m sure there’s real fish in those things somewhere, but it was so hidden in crisp and crunch and grease and tartar, that it was unrecognizable, yet undeniably delicious {ahem}

Fast forward a whole bunch of years and I was working in a chain seafood restaurant as a ‘crew member’ where the guys in the kitchen gave me 27 shades of hell for not eating fish. I was perfectly happy using my shift meals to consume my weight in garlicky-cheddar biscuits and salad alone thankyouverymuch. They finally tortured my 18 year old self to the point of annoyance, and I gave in.

I ate the lemon pepper mahi-mahi with a squeeze of fresh lemon, and I liked it. I dare say, I enjoyed it.

Fast forward a bit more – and I met this Nathan guy who liked fishing, hunting and eating the things he caught.

UMMM.. you want me to what? with what?

So I went a bit further out on my limb, and I tried even more things, and I discovered that salmon is pretty amazing, that I love fresh caught catfish, and that fresh fish isn’t *fishy* – but buttery, and crisp, and tastes like outdoors, and nature, and bliss.

Who knew?

A few weeks ago one of the neighbors shared a plate – well, a tray really, of foods that her husband had grilled that afternoon. Among the offerings were salmon burgers. They were good. Really, really, really good – I decided right then and there that those would be my next project.

I have a bounty of delicious, rich, buttery avocados on hand, because the people at the California Avocado Commission are amazing, so I challenged myself to make Salmon Patties that had avocado in them.

I want to state flat out – I have made this recipe with canned salmon, and fresh salmon.

There is no comparison to fresh salmon. Even if your salmon is previously frozen go for the salmon from your seafood counter (or better yet, the salmon your friend/husband/you/neighbor caught!)

I know that my Granny had a recipe that used canned salmon, but she also had recipes for jello molds with meat and veggies contained within those fruity jiggly depths.

so……..

ummmm

moving on

I had a really good time playing with salmon, California Avocados, chipotles, and a few other ingredients.

Shredding salmon and mixing it with various ingredients, lightly grilling it, and alternately tasting alone and with different dipping sauces was a real task, but a food bloggers job is never done so I toughed it out (as did my neighbor and husband) 🙂

The results of my exhaustive {wink, wink} recipe creation and testing are amazing.

Seriously, y’all.

These can be eaten hot or cold. As is or served on a slider with sauce and veggies. These can be crumbled on a salad…

I’m really, really proud of this recipe.

These salmon patties with avocado and spicy chipotle avocado aioli are perfect for an afternoon nosh, a summer bbq, your next bunco night, lunch with your mother-in-law, or just because the salmon at your grocer’s seafood counter looked so good you couldn’t resist.

I do believe that these would be the most popular item at any party. They look so good! I didn’t think I liked fish until I was in my twenties…I gave it a try and realized I was actually in love. Thank you for sharing these patties!